Herbaceous and tart, this is a cocktail drinker's sangria. Rosemary and gin add a layer of herbal complexity against the sweetness of white peaches.
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- 3 ripe white peaches, pitted and cubed
- 6 tablespoons sugar
- 1 tablespoon juice from 1 lemon
- 9 (3-inch) sprigs rosemary, plus more for garnish if desired
- 3 cups dry white wine
- 6 ounces London dry gin
Combine the peaches, sugar, and lemon juice in a large pitcher. Stir to combine and tuck in the sprigs of rosemary. Let sit at room temperature for about 30 minutes for the peaches to release some of their juices.
Add wine and gin, stir to combine. Cover and refrigerate for 2 hours or up to overnight.
Serve garnished with a fresh sprig of rosemary if desired.